Kenya – Kii AB Washed
Region: Mount Kenya
Processing station: Kii
Altitude: 1800 m.a.s.l.
Variety: SL28 & 34, Ruiru11, Batian
Taste profile: Red currant, lime, linden blossom
The Kii processing station or factory in Kenya, managed by the Rungeto Farmers’ Cooperative Society, is known for its commitment to producing exceptional coffee. The factory carefully selects only the ripest cherries, conducts meticulous processing, and uses raised beds for optimal drying, resulting in high-quality coffee sought after in the specialty coffee market.
Rwanda – Tumba Natural
Region: Rulindo district, Northern Province
Altitude: 1776 m.a.s.l.
Variety: Red Bourbon
Taste profile: pomegranate, milk chocolate, lime
In Rwanda’s Northern Province, in the heart of Africa, is the Tumba processing station. The road from Kigali to Tumba lies high in the mountains. It reveals an impressive landscape of bright green hills dotted with farms as far as the eye can see. Here, the processing station operates, turning ripe coffee cherries into delicious coffee.
Brazil – Manga Larga Natural
Region: Tres Pontas, Sul de Minas
Processing station: Rancho Grande
Altitude: 950 m.a.s.l.
Taste profile: dates, Baileys, lemon grass
Brazil is generally considered a country where coffee tastes are conservative and even boring for some; it certainly does not include the coffee from Rancho Grande farm and their Manga Larga project. In the cup, you can find extraordinary tastes rarely found in Brazilian coffee, such as tones of dates, Baileys, and lemongrass.
Uganga – Zebigi Washed
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Taste profile: Chamomile tea with lemon, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Ethiopia – Bombe Washed
Processing station: Bombe
Altitude: 2200 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: dry fermentation
Taste profile: jasmine, bergamot, black tea, honey cake, apricots
Imagine the high mountain county called Bombe, its lush green vegetation, and amongst it, the indigenous varieties of Ethiopian coffee trees. Here, farmers cultivate their small fields and hand-pick the results of their labor to take to a processing station. It gives them a fair price and processes their coffee cherries in a progressive and environmentally friendly way.
This is exactly how this coffee is grown and processed using a somewhat unconventional dry fermentation method. Thanks to this, what you can find in your cup is jasmine, bergamot, black tea, honey cake, and apricots.